Show #1: Dr. Jose Antonio
Welcome to Episode #1 of the Max-Out Radio podcast series! This week, your esteemed host, Mike Roussell, introduces his new podcast, and discusses the fitness industry with special guest, Dr. Jose Antonio. Listen in now!
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Download Show #1
(53:40; mp3 - 24.5 MB; September 27, 2006)
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About This Episode
Dr. Jose Antonio
Dr. Jose Antonio earned a B.S. in Biology, an M.S. in Exercise Physiology, and a Ph.D. in Muscle Physiology. He also completed a post-doctoral research fellowship in Endocrinology and Metabolism.
Dr. Jose Antonio.
After leaving academia, Jose gained a position with nutrition products leader, MET-Rx. He then went on to help jump start the functional coffee revolution with Javalution, a product line that offers high quality coffee with the added benefits of dietary supplements.
- 2 Lbs. Green Beans
- 1 Cup Unsalted Dry-Roasted Peanuts
- 3 Tbsp. Rice Wine Vinegar
- One 1" Piece Ginger (Chopped & Peeled)
- 1 Clove of Garlic
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Extra Virgin Olive Oil or Peanut Oil*
Green Beans With Peanut-Ginger Dressing
(Modified From "Everyday With Rachel Ray," June/July 2006)
Bring a large pot of salted water to a boil and trim the green beans. Add the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain in a colander, rinse under cold water and drain again. Refrigerate.
In a food processor, pulse the peanuts until coarsely chopped. Reserve 1/3 cup of the chopped peanuts for garnish. Continue pulsing the remaining peanuts until finely chopped. Add the vinegar, ginger, garlic, soy sauce, sugar**, oil, 2 tablespoons of hot water and 1 teaspoon of salt to the peanuts and blend until the dressing is almost smooth, scraping down the sides of the bowl several times.
Toss the green beans with the dressing. Sprinkle the reserved chopped peanuts over the green beans just before serving. Makes 8 servings.
*Denotes Change in Recipe. **Sugar was also removed from original recipe.